At-Home Chipotle Bowls

For the Chicken:

• 1 lb boneless, skinless chicken breast or thighs

• 1 tbsp olive oil

• 1–2 chipotle peppers in adobo sauce (finely chopped)

• 1 tsp garlic powder

• 1 tsp cumin

• ½ tsp smoked paprika

• Salt and pepper to taste

• Juice of ½ lime

For the Bowls:

• 2 cups cooked brown rice or quinoa

• 1 can (15 oz) black beans, drained and rinsed

• 1 cup corn (fresh, frozen, or canned)

• 1 cup cherry tomatoes, halved

• 1 red bell pepper, chopped

• 1 avocado, sliced

• ¼ cup chopped fresh cilantro

• Lime wedges, for serving

Optional Chipotle Yogurt Sauce:

• ½ cup plain Greek yogurt

• 1 chipotle pepper in adobo sauce

• Juice of ½ lime

• 1 tsp honey or maple syrup (optional)

• Pinch of salt

Instructions

1. Marinate the Chicken:
   In a bowl, combine chicken, olive oil, chipotle peppers, spices, salt, and lime juice. Marinate for 10–30 minutes.

2. Cook the Chicken:
   Heat a skillet over medium-high heat. Add marinated chicken and cook 5–7 minutes per side, or until cooked through. Let rest, then slice.

3. Make the Sauce:
   Blend all sauce ingredients in a small blender or food processor until smooth.

4. Assemble the Bowls:
   In each bowl, layer cooked rice or quinoa, beans, corn, tomatoes, bell pepper, and avocado. Top with sliced chicken and a drizzle of chipotle yogurt sauce. Finish with chopped cilantro and a lime wedge.

Make It Your Own:

• Swap rice for cauliflower rice to lower carbs

• Use grilled tofu for a plant-based option

• Add shredded lettuce or sautéed onions for extra crunch

• Skip the yogurt for a dairy-free bowl or sub with a vegan alternative